Jambalaya is a traditional Louisiana Creole dish. Of course, like many region dishes, it has a huge number of variations. The “typical” version contains one or two meats (chicken, seafood &/or sausage) rice, peppers & onions, along with a healthy helping of spices. Many versions include tomato, although there is a whole category of Jambalaya that doesn’t have tomatoes at all.
I have to admit-this recipe is sort of the Chef Boyardee version of Jambalaya. it’s pretty mild in spiciness and doesn’t have an incredibly complex flavor. I’m sure that the Jambalay purists out there would have a fit and totally pan my recipe, but my family thinks it is delicious!
It’s also pretty quick, easy & frugal-if you leave out the shrimp or use imitation crab meat instead 🙂
Crockpot Jambalaya
Ingredients
- 12-16 oz of chicken-cubed
- 1 1/2 C Green Peppers
- 1 Onion
- 2 Stalks Celery
- 4 cloves garlic
- 1 14 oz can Tomatoes
- 1/3 C Tomato Paste
- 12 oz Beef Broth
- 1 TBS Parsley
- 1 1/2 tsp Basil
- 1/2 tsp Oregano
- 1 tsp Tabasco
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Salt
- 1 lb Shelled Shrimp
- 3 C Rice-cooked
Instructions
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Cut chicken into 1 inch pieces.
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Put everything except the shrimp and rice into the crockpot
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Cover & cook on low for 6-8 hrs.
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Add shrimp and cook an additional 20 min, then stir in cooked rice & serve.
Variations:
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Use pork instead of chicken.
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Use 1-2 C leftover cooked meat instead of raw.
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Add sausage for additional flavor.
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Leave out the shrimp, or substitute imitation crab/lobster meat or canned salad shrimp.
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Use water & bullion cubes instead of the broth-but then leave out the salt & add to taste at the end.
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Add a little more or less of the various vegetables depending on what you have on hand.
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Dried minced onion can be reconstituted for the onion in a pinch, or you could use onion powder
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Celery Salt could be used in place of the celery in a pinch, but then leave out the salt.
Do you make Jambalaya at home? What are you favorite side dishes to go with it?
Hi Jenn,
We do make jambalaya, often my husband tries for once a week, but it is not frugal with the seafood he likes in it or healthy in the sausage he puts in it. However I do believe this recipe may be an excellent compromise without killing us in sodium if any one is using the prepackaged mixes. The sides I serve are a crisp green salad, and crusty french bread or french rolls. I like the contrast of the hot and cold. My husband uses my homemade chicken stock when cooking the rice and he also toasts it in a tablespoon of olive oil before adding the liquid to get a nutty flavor to the rice. We vary up the color of peepers depending on what is on sale or avilable that looks good. The seafood he uses is scallops and calamari (squid), I found Aldi’s had good prices depending on the time of year and now (since we do not have access to Aldi’s) I watch the sales and stock up when I can!! I personally prefer chicken in mine! Have a great day all!
I love jambalaya and you are right there are many variations of the recipe. I have never made it in a crock pot so I am looking forward to trying this recipe.
Amyrlin-Great ideas on the sides. Salad or a green veggie & some crusty bread were what sounded good to me as well.
Kathy-I hope you like it! As someone who is a Jambalaya fan I’d love for you to come back and give your opinion after you’ve tried it 🙂